Greetings Cannibals! I suppose the only question left at this point is who goes into the pot and who gets to feast. Buts that’s life I suppose, when everyone now endeavors to live at everyone else’s expense.
So in honor of such robust American gluttony, I thought I’d just give you all the Food Porn in my current stash. As always, click the images for the high quality.
Pepperoni Meatza with Fresh Tomato
You most definitely, from now on, want to use Justin Owing’s meatball recipe for the crust. I did a slight mod by adding in some fennel seeds (about half as much as the caraway) and upping the red pepper flakes about 50%.
Liver & Onions with German Style Fried Potatoes
Onions take a long time to get that way so I like to get them started first and then move them to the cast iron skillet after the liver is done. To do german-style fried potatoes, you boil them first. I quarter them, boil for only a few minutes, drain & slice. Then fry in bacon drippings. Notice I added back in the bacon bits at the end. I gave the liver a dusting of a tapioca flour.
Tex-Thai Lamb Chili
This is somewhat similar to my regular Texas chili, but this basically has the lamb, onion, garlic and the parsley you see. It was just beef stock, some water, lots of massaman curry paste and lots of chili powder. It was nice & spicy hot. Oh, and the garnish is full-fat creamy Russian yogurt & parsley.
Pasta with Smoked Salmon – Pasta al Salmone Affumicato
Recipes abound for this. I basically used this one. Of course for the "pasta," I used spaghetti squash, setting a new record by going to four stores before finding one. Since I had all the other ingredients and I had guests over (this was Saturday) and had to do something I was very close to making my very first batch of wheat spaghetti in a very long time. Other variations: I used more smoked salmon than called for, the freshly grounded parmesan, about a half tub of crème fraiche added, and some capers.
Warning: this is a very rich dish owing to the smokiness of the salmon. I used 12 oz for four people and while everyone loved it, you got the sense that you wouldn’t eat it often. Next time, I’m going to do maybe 1-2 oz per serving and augment with freshly grilled salmon.
…Well I know the foregoing isn’t going to cure America’s insatiable appetite to feed upon one-another, but I tried.